Southwestern Crispy Fish Taco Salad Recipes

FISH TACO SALAD

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
• Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
• Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
• Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

SOUTHWESTERN FISH TACOS

Steps:

• For sauce, mix mayonnaise, sour cream, cilantro and 2 teaspoons taco seasoning. In another bowl, toss cod with lemon juice and remaining taco seasoning., In a skillet, heat oil over medium-high heat; saute cod just until it begins to flake easily with a fork, 4-6 minutes (fish may break apart as it cooks). Spoon into taco shells; serve with sauce and optional ingredients as desired.

CRISPY FISH TACOS

Steps:

• Cut the fish into 1 1/2-inch chunks. (Reserve 1 fillet and refrigerate for the online Round 2 Recipe, Ceviche.)
• To make the batter, whisk together the flour, baking powder, and salt in a medium bowl. Whisk in enough water, about 1 to 1 1/2 cups, until the mixture is the consistency of pancake batter.
• Heat the oil in a deep skillet over medium heat to 360 degrees F.
• When the oil is hot, working in batches, dip the fish pieces into the batter and carefully add them to the hot oil. Cook the fish until golden brown on both sides and the fish is cooked through, about 4 to 6 minutes total. Remove from the pan and drain on to a sheet tray lined with a paper bag or paper towels.
• To make the sauce, whisk together the mayonnaise, sour cream, hot sauce, lime juice, garlic, and 2 tablespoons cilantro in a small bowl. Taste and adjust seasoning with salt and pepper.
• Wrap the tortillas in a damp towel and microwave on medium for 1 minute to warm. Put about 1/4 cup of the shredded cabbage on each tortilla. Put 3 pieces of the fried fish on top of the cabbage, then top with some sauce. Arrange the tacos on a serving platter and garnish with a sprinkle of cilantro. Serve immediately.

COPYCAT SWEETGREEN FISH TACO BOWL

Steps:

• For the Salad:.
• Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
• In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.
• Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.
• Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.
• For the Queso Fresco Dressing:.
• In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.

SOUTHWEST FISH TACOS

Steps:

• Sprinkle fish with taco seasoning. In a large skillet over medium heat, cook fish in butter for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, in a small bowl, combine the coleslaw, cilantro, mayonnaise, lime juice, sugar, salt and pepper., Place fish in taco shells. Top with coleslaw mixture; serve with lime wedges.

SOUTHWESTERN TACO SALAD RECIPE BY TASTY

Steps:

• To make the avocado cilantro lime salad dressing, combine all the ingredients for the dressing (avocado, cilantro, lime juice, greek yogurt, water, salt, garlic, and cumin) in a blender or food processor until smooth. Set aside.
• Pour 1 tbsp of oil into a pan and bring up to medium heat. Add the diced chicken breast and taco seasoning, stirring until all pieces are well-coated with the seasoning. Cook through and set aside.
• Assemble your salad with a bed of chopped romaine lettuce on the bottom. Then, lay out each topping (chicken, cheddar jack cheese, black beans, avocado, corn, cherry tomatoes, and tortilla strips) in rows or blend it all together.
• Top off with the avocado salad dressing and cilantro then serve immediately.
• Enjoy!

CRISPY SOUTHWEST SALAD

Steps:

• Cook bacon in skillet then crumble on paper towel.
• Heat oven to 425 degrees F.
• Spread Farmland Cubed Ham, red peppers and corn on parchment-lined baking tray.
• Bake for 10 minutes, tossing half way through.
• Layer roasted corn in the bottom of the mason jar.
• Top corn layer with halved cherry tomatoes.
• Layer cubed ham over tomatoes. Add roasted red peppers, shredded cheese, and mixed greens.
• Top with chopped Farmland Thick Cut Bacon and crispy tortilla strips.
• Pair with your favorite dressing or salsa.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

SOUTHWEST SALAD

Steps:

• Mix all salad ingredients together in large serving bowl.
• Mix all dressing ingredients together in a cup or small bowl.
• Toss with dressing or serve on the side.
• If preparing ahead of time, wait to add chips so they stay crisp.

FISH TACO SALAD

Steps:

• Heat fish sticks and tostada shells as directed on packages.
• Meanwhile, in large bowl, combine all remaining salad ingredients. In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to coat.
• Cut each warm fish stick into 3 or 4 pieces; add to salad and toss gently. Place 1 warm tostada shell on each individual plate. Spoon salad onto each shell. If desired, top with additional salsa and cilantro.

SOUTHWESTERN BLT TACO SALAD

Steps:

• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
• Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.